These healthy cookies are perfect for a special snack or dessert to share. (This recipe was updated in August 2019 to streamline the process.)
- 1 cup quick oats
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/2 cup mashed roasted sweet potato
- 2 tablespoons melted coconut oil (or peanut, almond, or sunflower seed butter)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Greek Yogurt Icing, optional
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Place the oats, coconut, flaxseed, baking powder, and cinnamon into a medium bowl. Stir to combine.
- Stir in the egg, sweet potato, coconut oil, honey or maple syrup, and vanilla.
- Drop 1-tablespoon-size portions onto the prepared baking sheet and flatten into a circle about 1/4-inch thick. (Use wet hands to move the batter out of the measuring spoon if it’s sticky.)
- Bake for 18-20 minutes or until firm and lightly golden brown around the edges. Let cool and serve, topped with optional frosting.
You can store these cookies, once cooled for 3 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer stored in a zip top freezer bag.
You can warm slightly before serving if desired or sandwich them with nut butter if serving as a breakfast cookie.
Greek Yogurt Icing: Mix together 1/4 cup plain whole milk Greek yogurt, 1 tablespoon honey or maple syrup and 1/4 teaspoon vanilla extract. Place into a zip top bag, seal, and snip off one corner. Drizzle over cookies and serve immediately.
Gluten-free: Use certified gluten-free rolled oats.
Dairy-free: Skip the icing or use a favorite nondairy yogurt option.
If the batter seems too stick to work with when you go to place the rounds onto the baking sheet, place the batter into the fridge for 10 minutes to firm up a little.